Gluten-free Brownies – Super fudgy and dairy-free!

The best gluten-free brownies (and the reviewers agree with me)! So fudgy, gooey, and incredibly easy to make. If you’re looking for a truly delicious gluten-free brownie recipe, look no further. They can also be made with all-purpose flour or whole wheat flour for a non-GF version. With a dairy-free option.

There are some bloggers who pretty much label every recipe of theirs as the best (The Best Cheesecake! The Best Chocolate Cake! The Best Everything!) which gets a mega eye roll from me, but here I am doing it.

I apologize for being a hypocrite but… yeah. I’m not changing my title. :D These really are the best brownies ever!

Simple, quick, no-fuss, super fudgy gluten-free dairy-free brownies. They’re also 100% whole grain (if you choose one of the two whole-grain options)!

By the way, if you’re very sensitive to gluten, check out my post on Are Chocolate Chips Gluten-free? to see which brands are safe for celiacs.

Different flour options

You’ve got several flour choices for these GF brownies. One that’s not listed below is coconut flour. If you want to use that, you’re in luck because I have a version of these gluten-free brownies that uses just coconut flour!

Check out these coconut flour brownies for that. Their texture is just as amazing as these. :)

I also have a version with all almond flour. These almond flour brownies are super gooey and hard to resist. Both the coconut and almond flour versions are paleo. If you love almond flour, also take a look at my almond flour chocolate chip cookies!

Your flour options for this recipe are:

  • A gluten-free baking flour that’s a 1:1 sub for all-purpose flour
  • Teff flour
  • Buckwheat flour
  • For a non-gluten-free version: all-purpose flour, whole spelt flour, white whole wheat or regular whole wheat flour

GF Baking Flour

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So for that first option, make sure it’s meant as a 1-to-1 sub for all-purpose flour. The one I always use is Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. It’s the one in the blue bag.

Commenters have said that they’ve used the gluten-free flour blends from Pillsbury, King Arthur Flour, Namaste with success.

Teff flour

Up next are the two healthier and whole-grain options. Teff comes in different varieties like white / ivory or dark and it’s said that the dark kind is earthier tasting (read: it tastes like dirt, like buckwheat).

I’ve used both white and dark teff flour in these gluten and dairy-free brownies and you really can’t detect any difference – all that Dutch-process cocoa powder does a great job of covering up any earthy / healthy flavors!

I think teff isn’t the easiest flour to find but the dark kind is available on Amazon.

Buckwheat Flour

Buckwheat is also awesome in these brownies. You can’t taste it at all. If you have some of that on hand, also check out my kladdkaka (Swedish sticky chocolate cake) for an amazingly gooey cake that’s like a cross between cake and brownies.

Don’t need a GF version? No problem.

And because I know some people don’t need these to be gluten-free, I’ve also tried them with several wheat flours. They all worked equally as well!

Do they all taste the same?

The cool thing is that all of the different versions taste the same. They’re all just as gooey and there’s no grittiness!

That can be said of all of my gluten-free recipes. I don’t sacrifice on taste or texture!

If you try these gluten-free brownies while warm, the buckwheat and teff versions do have something a little texturally weird going on but once they cool, it’s a thing of the past!

It’s a really flexible recipe. Just don’t go halving the sugar and then complain that they came out cakey. ;)

I’ve made these brownies (seriously the best gluten-free brownie recipe ever!) so many times to bring to picnics and other get-togethers. Nobody ever even knows they’re gluten-free! The same with my gluten-free chocolate cupcakes.

Seriously. You can’t go wrong with this recipe. :)

Need convincing? Check out the reviews below!

The best gluten-free brownies

Want a smaller batch?

If you’re like me and have portion-control issues, then these Air Fryer Brownies are a great option! They’re a scaled down version of the recipe below.

And my Air Fryer Paleo Brownies are a scaled down version of the almond flour brownies, which I mentioned above. Also adapted from the below recipe. I do love this recipe. 😄

Questions about these gluten-free chocolate brownies?

  • Can I use something instead of the listed flours?

    I link to my coconut flour and almond flour versions in the post. Commenters have used different brands of gluten-free baking flours with success. Off the top of my head, I can remember people saying Pillsbury, King Arthur and Namaste have worked.

  • Do I have to use Dutch-process cocoa powder?

    No, but they might not be as chocolaty or they might be more cakey. But I will say that nobody has had any complaints about these brownies and I know people have used regular cocoa powder. So I’m guessing they’re fine with whatever cocoa powder you want to use.

  • Are all cocoa powders gluten-free?

    Cocoa powder is naturally gluten-free, but if you’re really sensitive to it, you might want to read Is Cocoa Powder Gluten-free? for more info on brands that are tested and labeled as gluten-free. You can read more specifically about Hershey’s here → Is Hershey’s Gluten-free?

  • Can I use something instead of the listed fats?

    Those are the only ones that I’ve tried. I’m guessing anything would work, though, given that liquid oil like canola oil and olive oil work as well as butter and ghee.

  • Do they taste like coconut if I use coconut oil?

    Not if you use refined coconut oil. They taste 100% like regular, super gooey traditional brownies.

  • Do they taste like olive oil if I use olive oil?

    I use extra-virgin olive oil and you can definitely taste it. My husband LOVES this version but I don’t. I recommend a lighter tasting olive oil or something more neutral.

  • Can I use something instead of coconut sugar / granulated sugar?

    Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the brownies cakey or possibly a liquidy mess. Other granulated sweeteners like maple sugar would probably work.

  • The best gluten-free brownies
  • Can I reduce the sugar?

    One commenter has said that they reduced the sugar to basically nothing and they’re still gooey. But that’s not possible. Or we must have differing opinions of what gooey means.

    The less sugar you add, the cakeier and less gooey they are. They might also not hold together as well because sugar is a binder.

    You could probably knock off 1/4 cup of sugar but don’t be surprised if they don’t have the perfect texture you see in the photos.

  • What can I use instead of the eggs?

    I’ve tried egg replacements so many times and failed. Please just find an already vegan brownie recipe. :)

    One commenter used 3/4 cup pumpkin puree in place of the eggs and I tried that and they were tasty. But the texture wasn’t nearly as good as the egg version so I can’t recommend it.

  • Do I have to use the chocolate chips?

    Nope! They’re sweet enough without. I just like them in my brownies. You could also top them off with my favorite paleo chocolate fudge frosting.

  • Can I double this brownie recipe?

    Yes! Use a 9″x13″. I unfortunately forgot to write down the baking time. It is not that much more than the single recipe.

If you try these gluten-free brownies, I’d love to hear how they come out!

The Best Gluten-free Fudgy Brownies (dairy-free)

Rated 5.0 by 87 readers
Gluten-free Brownies – Super fudgy and dairy-free!
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 brownies

These gluten-free brownies are the best I've ever had - gluten-free or not! And the reviewers agree with me. They're super fudgy and dairy-free.


  • 1 cup (158 grams) teff flour, or 1 cup (125 grams) light buckwheat flour1 or 1 cup (138 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour (or a similar mix)
  • 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy (you could also use Hershey's Special Dark cocoa powder)
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons (196 grams) unsalted butter or for dairy-free, use refined coconut oil2 or another neutral oil – melted and cooled slightly
  • 1 1/2 cups (300 grams) granulated sugar, raw sugar, or coconut sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs (50 grams each, out of shell), room temperature
  • 3/4 cup (128 grams) semi-sweet chocolate chips (Enjoy Life Semi-sweet Chocolate Chip for dairy-free) + an additional 1/4 cup (43 grams) to sprinkle on top, if desired (I used mini chocolate chips on top)


  1. Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
  2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
  3. In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
  4. Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.
  5. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top, if desired.
  6. If using teff or the GF flour blend, bake for 20-22 (some commenters need more) minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat, you may only need 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool. Note that a lot of commenters have said they needed to bake them longer than what I have listed. I've made these brownies at least 20x since posting and the baking times I have listed are what works for my oven (which is running correctly :))
  7. Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.


  1. Buckwheat flour is naturally gluten-free but not all buckwheat flour is processed in a gluten-free facility. If you need these brownies to be gluten-free, make sure to use certified gluten-free buckwheat flour!
  2. If using coconut oil, I prefer refined coconut oil over unrefined as refined has zero coconut taste to it.

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621 comments on “Gluten-free Brownies – Super fudgy and dairy-free!” — Add one!

46 comments are awaiting moderation!

  • Bruni says
    September 13, 2020 @ 6:59 pm

    I made this recipe today and while they taste good they didn’t come out fudgy. I will do them again and use less flour and less sugar. Btw, I used the 1 to 1 Bob’s Red Mill.

    • Erin replies to Bruni
      September 13, 2020 @ 7:06 pm

      Hello! I really wouldn’t recommend changing the recipe. I’ve gotten a ton of reviews on this recipe but nobody has said they’re not fudgy yet. Reducing the sugar will make them more cake-like. Did you make any changes at all to the recipe? Did you maybe use a glass pan? Could your oven be running hot? Did you bake them longer than the recipe states?

  • Amy
    September 6, 2020 @ 3:08 pm

    These are excellent brownies!!
    Only thing I added was some chopped pecans to the mix!!
    I would give it 5 stars!!
    Thanks for sharing!!

    • Erin replies to Amy
      September 7, 2020 @ 7:26 pm

      You’re welcome! I’m glad to hear that you liked them so much! Chopped pecans sounds like a great addition. :) Thanks for your comment!

  • Katie says
    August 28, 2020 @ 8:12 pm

    I love Duncan Hines brownies but, my boyfriend is gluten free so I’m looking for another option. This recipe look so good so, I’m going to have to try it! One question… in the past I have made dairy & egg free brownies by mixing just the brownie mix and pumpkin puree.. do you think that would work in place of the eggs?

    • Erin replies to Katie
      August 28, 2020 @ 8:23 pm

      I hope you’ll enjoy it! I talk about a pumpkin sub under “What can I use instead of the eggs?” :)

  • Vendy says
    August 22, 2020 @ 11:55 pm

    I’m very excited to try this recipe!! Thank you very much for sharing! Also- My sister in law put a mashed banana into bake goodies to substitute the egg in the recipe.. I am not sure if it always works, but she was making carrot cake and it was bloody delicious!!! ✨👌

    • Erin replies to Vendy
      August 26, 2020 @ 6:00 am

      You’re welcome! I hope that you’ll enjoy them. :) Thanks for the tip! Bananas won’t work in this recipe (too many eggs and brownies are had to make egg-free) but I finally converted this brownie recipe (or actually the almond flour version of this recipe). It’ll be coming soon. :) Thanks for your comment!

  • nicole
    August 18, 2020 @ 10:42 pm

    these brownies are AMAZING!! so fudgy and yummy, very easy to throw together. I’ve made them twice now and both times ending up with lovely chocolatey goodness. we dont add the extra chocolate chips on top, mostly because the first time we forgot and then they turned out so good that we figured eh, why mess with success? flavor and texture are awesome, i highly doubt anyone would notice these were GF unless you told them. we aren’t a GF household but we make them for a friend who is GF, and we like these just as well if not better than many of our wheat flour
    brownie recipes! this last time we doubled the recipe using the 19X13 and baked for maybe 30 minutes? and now we have enough to share and keep some for ourselves, win-win!

    • Erin replies to nicole
      August 27, 2020 @ 6:17 am

      Aww, yay! I love it when people who aren’t even GF say these are even better than regular wheat recipes. :D I’m thrilled that you’ll be making them again for yourselves and not just your GF friend. Thanks a ton for your nice feedback! And for the baking time when doubling. :)

  • Gina
    August 15, 2020 @ 8:25 am

    ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Wow!
    I am a big fan of chocolate brownies and so far this is far the best brownie I have ever made!
    I have used plain gluten free flour and sweetener instead. This gluten free / sugar free chocolate brownie was absolutely amazing! The texture is absolutely wonderful! Thank you 😊♥️

    • Erin replies to Gina
      August 16, 2020 @ 6:02 am

      Thanks for the 5 stars and hearts! ;) I’m so glad that you liked them and wow, the best ever? What a nice compliment! Thank you. :)

  • Tracey Merrell says
    July 18, 2020 @ 5:54 am

    I used one cup Wal-Mart brand gluten free pancake mix instead of flour and omited the salt. They turned out great.

    • Erin replies to Tracey Merrell
      July 20, 2020 @ 8:10 am

      Wow! You win the most original flour sub award. :D I’m so glad that they worked out well with that! Thanks for the tip. :)

  • Joanna
    July 12, 2020 @ 3:43 pm

    These are dangerously good. Ugh. I made them while the kids were gone. I hope they come home soon so they can enjoy them!

    • Erin replies to Joanna
      July 13, 2020 @ 9:12 am

      Haha. Did they come home early enough before they were all gone? :) I’m glad you enjoyed them! Thanks for your comment.

  • Deborah says
    July 9, 2020 @ 5:06 pm

    How do you think adding cherries would work…or maybe marshmallows? T hanks for such a great recipe!!

    • Erin replies to Deborah
      July 10, 2020 @ 10:34 am

      I actually have a cherry version with the same brownie base! Check out these cherry brownies. I’ve never baked with marshmallows so I have no idea about that one. Sorry about that!

  • Emma Hallas
    July 7, 2020 @ 3:27 pm

    Your brownies are INCREDIBLE! Definitely the best gluten-free brownie recipe ever ever tried! Can I ask if the freeze well?

    • Erin replies to Emma Hallas
      July 7, 2020 @ 8:33 pm

      I’m so happy to hear that! They freeze great. :) Thanks for your comment!

  • Kristin
    July 4, 2020 @ 6:31 pm

    These brownies are delightfully decadent.

    • Erin replies to Kristin
      July 7, 2020 @ 8:25 pm

      Thanks! I’m so glad that you enjoyed them. :)

  • Nel says
    July 2, 2020 @ 2:15 am

    These are fudge-like and oh sooo good. The recipe is similar to the One Bowl wheat flour recipe I used in the ‘90s. Thank you, thank you for including the weights of the ingredients!! This allowed me to use my own personal mix of flours: 1/2 of the flour I used was GF King Arthur Baking Mix, 1/4 was almond flour (Bob’s) and 1/4 was buckwheat (Bob’s). I wanted the chocolate chips in the middle of the brownies so I put half the mix in the pan, sprinkled the chips over that and then put the rest of the mix on top. FYI – this mix is super sticky so I used a wet spatula to move the brownie mix around the pan. I did have to increase the cooking time to just over 30 minutes as others have mentioned previously.

    • Erin replies to Nel
      July 2, 2020 @ 1:05 pm

      You’re welcome for the weights! Thanks for sharing your flour mix. It sounds interesting and I like that it adds a little nutrition over the all GF baking flour mix version! I’ll have to try the chocolate chips in the middle next time. Thanks for your feedback!

  • Beatrix Avery
    July 1, 2020 @ 5:48 am

    Unbelievably decadent! My 12 yo son has recently started the gluten free diet based on his pediatrician’s recommendation. We were looking for gluten free dessert recipes and came across this one. He immediately told me he wanted to try making it. He had never made brownies before, but this recipe is super easy. He followed the instructions and it came out perfectly fudgy! Everybody loved it and it was gone in one day. My husband didn’t even realize it’s gluten free. Thank you for this amazing recipe!!!

    • Erin replies to Beatrix Avery
      July 2, 2020 @ 1:10 pm

      You’re welcome! I’m so glad that your family enjoyed the brownies. :) And I love that your son made them himself! Since you said he’s newly GF and you’re looking for recipes, you might want to share this gluten-free chocolate chip cookies recipe with him and see if he wants to make you all some cookies next. 😂 Thanks so much for your comment!

  • Megan says
    June 29, 2020 @ 2:03 pm

    Can’t wait to try this recipe!!! Do you think these brownies would hold up if i tried to cut them out with a cookie cutter?

    • Erin replies to Megan
      June 30, 2020 @ 4:14 pm

      Yes, but I’m pretty sure you’d need to chill them first! I’d love to hear how they come out. :)

  • Sarah says
    June 28, 2020 @ 6:22 am

    Do you think I could use a different kind of oil? I do not have coconut or avocado oil, but do have olive, canola, sunflower and peanut oil. Do you think any of these could work? Really would love to try this recipe out, I’ve heard great things about it :)

    • Erin replies to Sarah
      June 30, 2020 @ 4:17 pm

      Some commenters have said that olive oil and avocado oil work and since those two work, any of the types you mentioned should work. I haven’t tried it but if olive and avocado work, with their super-strong tastes, the neutral-tasting ones should work, too. I’d love to hear how they come out!

  • Gracie
    June 27, 2020 @ 11:44 pm

    I had to bake them about 35 minutes (with Bob’s GF Flour) and they came out perfectly! They’re perfectly fudgy while still well set up. I can’t even tell they’re gluten free so that’s awesome! Thank you so much for sharing this recipe!

    • Erin replies to Gracie
      June 30, 2020 @ 4:19 pm

      You’re welcome! I’m so glad that you enjoyed them and can’t tell that they’re GF. That’s always the best to hear. Thanks for your comment! :)

  • Amy
    June 23, 2020 @ 3:00 am

    I loved this recipe. Made them for my family gathering at Father’s Day. EVERYone loved them!
    I used 1 cup fructose instead of sugar & olive oil instead of butter…turned out fantastic! Definitely a keeper!

    • Erin replies to Amy
      June 24, 2020 @ 9:15 pm

      Oooh, interesting! I hadn’t heard of fructose as a sweetener. I’ll have to check that out! And it’s good to know that olive oil works well. Thanks a ton for your feedback!

      • Amy replies to Erin
        June 25, 2020 @ 8:05 pm

        Im able to purchase fructose at a local health food store. I was going to send you a picture of the label but i don’t see an attachment option.
        I’ve used fructose since Dec 2011. Its and excellent sugar replacement. It tends to be sweeter in my option, so i always use a but less than the recipe calls for.

        • Amy replies to Amy
          June 25, 2020 @ 8:07 pm

          Oh and i used the Pampered Chef brownie pan it baked up so nicely! 12 perfect little brownies so everyone got their own “corner piece!”

        • Erin replies to Amy
          June 26, 2020 @ 8:48 am

          You can come pick up corner pieces from me next time I make them. I only like the inside pieces. 😂 But it’s great to know that they bake well in that pan! I know a lot of people love it. Thanks again!

        • Erin replies to Amy
          June 26, 2020 @ 8:47 am

          Interesting! Thanks again for the info. :)

  • Sophia says
    June 1, 2020 @ 3:35 pm

    Made these twice now. They’re absolutely delicious! I add walnuts to mine as well. Only thing is, it takes me at least 35 minutes to bake them. Super weird because I usually never have problems with baking/time. Thank you for posting this :)

  • Eve Leetch says
    May 29, 2020 @ 4:03 am

    I’ve made this recipe five times now. Except for needing more baking time, they come out perfect! And they are soooooo good! Best gluten and dairy free dessert recipe I have tried 🥰 My go to for parties!

    • Erin replies to Eve Leetch
      May 31, 2020 @ 6:46 am

      Yay! I’m so glad to hear that. :) And it’s my go-to as well. I always want to make something more ambitious but run out of time and make these. At least everyone is really happy with them. :D Thanks for your comment!

  • Emma says
    May 21, 2020 @ 4:51 am

    This might seem highly unlikely, but you would NEVER know these are gluten-free. I used buckwheat flour and my friends are them ALL without knowing they were gluten-free. These might even be better than the box. I will 100% make these again.

    • Erin replies to Emma
      May 31, 2020 @ 6:47 am

      I’m sorry for just now seeing your comment! I’m so happy that you and your friends enjoyed them. And better than the box?! Woohoo. What a compliment! Thanks for your feedback. :)

    • Anushree replies to Emma
      July 1, 2020 @ 2:04 pm

      Can I use almond meal instead of buckwheat flour?

      • Erin replies to Anushree
        July 2, 2020 @ 12:16 pm

        I link to my almond flour version a few paragraphs after the first picture. :)

  • Krystal B says
    May 20, 2020 @ 5:00 am

    So this recipe is amazing. I did the gluten free flour blend option and it was wonderful. The only thing I will say is, it says 20-22 mins cooking time, I did 30 minutes because the middle looked gooey. And after 30 mins, and letting it rest and cool, it was still gooey. The edges were perfect though. Next time, I will shoot for 35 mins and add more time, if needed. I used a glass baking dish, so that may be the issue.

    • Erin replies to Krystal B
      May 31, 2020 @ 6:48 am

      I’m going to update the recipe to say that other people need more time. I tested this recipe so many times and that was how much time my oven needed (and it was running correctly). Strange. I’m happy that you enjoyed the brownies! Thanks for your feedback. :)

  • Madeline Rose says
    May 19, 2020 @ 12:30 am

    How long should I bake if using almond flour?

  • Jen
    May 16, 2020 @ 3:47 pm

    just awesome!! fudge, easy to make and perfect if wheat bothers you.

    • Erin replies to Jen
      May 26, 2020 @ 6:24 am

      I’m so glad you liked them! :) Thanks for your feedback.

  • Renee says
    May 14, 2020 @ 6:57 pm

    Do you by chance have a nutritional value for this recipes? I am not very good at figuring these things out.

    • Erin replies to Renee
      May 15, 2020 @ 7:11 am

      I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)

  • Nitya says
    May 11, 2020 @ 9:32 am

    Do you have any recipe without eggs? Or any replacement for eggs? I’m a pure vegetarian. Thank you

    • Erin replies to Nitya
      May 13, 2020 @ 7:56 am

      I have about 180 vegan recipes but no brownies, unfortunately. I’m working on a recipe but it’s not possible to make this recipe on this post egg-free. I’ve tried many, many times. Sorry about that.

      • Nicole replies to Erin
        June 20, 2020 @ 11:22 pm

        Use 3/4 cup pumpkin puree. I do & they turn out AWESOME!!

        • Erin replies to Nicole
          June 24, 2020 @ 9:11 pm

          You just use that in place of the eggs? No other changes? Is the baking time different? Thanks a bunch for the tip! I want to try it out.

        • Hayley replies to Nicole
          July 4, 2020 @ 4:40 am

          Nicole did you change anything else to replace the eggs??

        • Erin replies to Hayley
          July 5, 2020 @ 1:21 pm

          I tried it! I didn’t make any other changes. Just 3/4 cup of pumpkin in place of the eggs. The oil kind of separates when you mix them and then even more while they bake. Hours after baking, they absorbed the oil. Once they’ve been chilled for several hours, they’re much better! The texture is definitely not as good as the egg version but still pretty good. It could be that I messed something up during baking, though. I’m going to try again!

        • Hayley
          replies to Nicole
          July 6, 2020 @ 4:37 am

          We tried it and they are awesome! I wish I could attach a picture. My dad who rarely even tries our “weird” food said “these are delicious! I don’t want to know what’s in them” 😂. What I did was use GF flour (about 1/4 c homemade blend and 3/4c Bob’s), country crock vegan butter, 3T pumpkin puree, 1 flax egg (1T flax+ 3Twater), and 1psyllium egg (1tsp psyillium powder+ 3 T water). I used coconut sugar and Lily’s chocolate chips. Thank you sooo much!

          Also made these last thanksgiving for a Friendsgiving Before we went egg free and they were the talk of the party. No one knew they were gluten free. So glad I can still make them work!

        • Erin replies to Hayley
          July 7, 2020 @ 8:19 pm

          Haha. I love what your dad said! I’m so happy that they came out well. Why did you use a mix of pumpkin, flax egg and psyllium instead of just pumpkin? I’m guessing for best texture? The all pumpkin version was edible but the texture was far from the egg version. So since you’ve tried the egg version, how does your version compare? Thank you so much for sharing the specific on how you made them egg-free! I’m glad you could make them work, too. :)

        • Hayley replies to Nicole
          July 7, 2020 @ 8:47 pm

          Yes I like psyllium husk for texture in rolls so I figured I would try. Flax tends to get gummy and your comment about texture with pumpkin scared me lol I would say texture wise they are very similar. Maybe not as crinkly on top and a bit softer but they do still hold up well and they are soooo delicious. No oil separation issues. I put them in the freezer to try and keep myself from eating them all 😂

        • Erin replies to Hayley
          July 7, 2020 @ 9:37 pm

          Ok, great! I’ll have to try them then. :) Thanks again for your help! I’d love to be able to offer an egg-free option for this recipe. I’ve been trying to years. 😂

  • Shira says
    May 8, 2020 @ 4:34 am

    would this recipe work with Xylosweet (xylitol) or Swerve(erythritol)?
    I’ve been trying a ton of gf brownie recipes but they always come out VERY DRY or VERY OILY!:(
    These look sooo good!!!

    • Erin replies to Shira
      May 9, 2020 @ 9:23 pm

      Hi! I wouldn’t recommend it. :( I’ve had the same issue with keto sweeteners in brownie recipes. Definitely use a keto brownie recipe that already calls for those 2 sweeteners!

      • Shira replies to Erin
        May 9, 2020 @ 10:48 pm

        I tried it anyways and guess what, it worked!!!!
        They were sooo good!
        Best brownies I’ve ever made.
        I used 2/3 cup Xylitol and 2/3 or 1 cup Swerve. I combined the two because xylitol doesn’t have a stevia like aftertaste like Swerve does, but Swerve is sweeter and blends more like sugar in bakings.
        I didn’t use the chocolate chips since I didn’t have them.
        Next time I make these I probably will though!;)

        • Erin replies to Shira
          May 15, 2020 @ 3:12 pm

          Wow! I’m surprised that that worked. I’ve tried them with a combination of xylitol, stevia and erythritol and they were just awful. :/ I’ll have to try your way! Thanks for coming back to let me know how you made them.

  • Nitza says
    May 7, 2020 @ 6:44 am

    Hi – this recipe sounds amazing and get wait to try. Just one question: I wonder if I can use monkfruit sugar instead of the brown sugar in the recipe. I use monkfruit in an amazing GF chocolate chip cookie recipe and hop8ng it’ll work in brownies.

    • Erin replies to Nitza
      May 7, 2020 @ 1:00 pm

      Hi! I haven’t tried it in these so I’m really not sure if it’d work. I tried it in another brownie recipe of mine and the oil totally separated and they were inedible so I don’t feel hopeful about it. :/

  • Karsen Delgado says
    May 3, 2020 @ 11:21 pm

    These gf brownies came back way too oily. It took a much longer baking time and I had to keep sipping up the oily layer so it could somewhat cook. I’m usually great with baking and have no complaints. But this recipe will need some tweaking.

    • Erin replies to Karsen Delgado
      May 5, 2020 @ 2:46 pm

      Hmm. This recipe has a ton of feedback but nobody has called them oily. I’ve tried converting these to be low-carb and when I changed the sweetener, they were super oily. They were floating in oil. Did you change the sweetener or anything else at all about the recipe? Are you at high-altitude or live outside of the US?

      • Jessica replies to Erin
        July 10, 2020 @ 5:00 am

        I had the super oily problem too. I followed the recipe exactly, and used Bob’s 1 to 1 gluten free flour, refined coconut oil, and coconut sugar. Super disappointing. 😢

        • Erin replies to Jessica
          July 10, 2020 @ 10:31 am

          I’m sorry they didn’t work well for you! You two out of about 300 reviewers seem to be the only ones with this issue so I think there must be something going on with your ingredients. Are you at high-altitude or live outside of the US? Did you change anything at all about the recipe (ingredients or the order in which ingredients are added)?

        • Gwen replies to Jessica
          July 10, 2020 @ 10:56 pm

          I think I discovered our problem. The directions say 300 grams of sugar, but I used the cups. It says 1/2 cup, but 300 grams would be
          1 1/2 cups. I will try it again with the correct amount of sugar.

        • Erin replies to Gwen
          July 13, 2020 @ 9:16 am

          This is so strange! Where do you see 1/2 cup? I’m wondering if someone copy and pasted it incorrectly to Pinterest or Facebook? 1 1/2 cups is correct. I’m so sorry you had an issue with them! I hope you’ll try them with the correct amount. Thanks for your comment! Now I know if someone says they’re oily, to ask if they reduced the sugar (I normally ask if they’ve changed anything and don’t get a reply which I interpret as they did change something).

    • Gwen replies to Karsen Delgado
      July 10, 2020 @ 10:48 pm

      I had the same issue, I had to drain the coconut oil off during cooking so they could bake. I thought I had done something wrong so I came back to check the recipe and it seems like I did everything correctly. They turned out fine and taste good.

  • Christina says
    May 2, 2020 @ 3:14 pm

    Made this tonight and was delicious used a gf flour but went between 128g and 150g as wasn’t sure on density. And used, cacao, cocoa and my chocolate protein blend as ran out :( and half dark brown and brown sugar and was amazing!!! Hubby said they were my best brownies. Added a almond butter swirl

    • Erin replies to Christina
      May 5, 2020 @ 3:04 pm

      I’m so glad that they worked out well with your changes! An almond butter swirl sounds delicious. :) What brand of GF flour did you use? In case it’s helpful for someone else who doesn’t have the one I used. Thanks for your feedback!

  • Kristin
    May 1, 2020 @ 7:11 pm

    These were delicious! Totally hit the spot. I made them with the Namaste perfect flour blend (gluten free) from Costco and since I’m dairy free but didn’t have coconut oil, I had to substitute avocado oil. They really hit the spot. They were a little “dark” tasting for my husband but my kids and I inhaled them. They were awesome for a little mid-morning treat with my second cup of hot coffee – the pick-me-up I needed this past week while my kids completed their distance learning work. I’m making a second batch right now for me to keep in the freezer and pull out as needed.

    • Erin replies to Kristin
      May 31, 2020 @ 6:51 am

      Hello! I’m so sorry for just now seeing your comment. Working with my kid home for the last 2.5 months has been challenging. ;) I miss a lot of stuff. It’s great to know that Namaste brand works! Can you eat the brownies straight from the freezer or do they need to thaw a bit? And awesome to know about avocado oil. Thanks a ton for your feedback and sorry again for my ridiculously slow reply!

  • Lindsey Finelli says
    May 1, 2020 @ 1:50 am

    What is the baking time for the gluten free version? It’s not listed above. I just baked them and did 25 minutes…

    • Erin replies to Lindsey Finelli
      May 5, 2020 @ 7:14 pm

      You mean the GF flour blend? It’s the same as teff. :) Hope that they came out well!

  • Christy says
    April 14, 2020 @ 5:08 pm

    It’s been difficult to find the recommended flour(s) during this pandemic – so I’m trying to find a flour substitute. I have on hand: all-purpose gluten free flour (not Bob’s Red Mill though); white rice flour; tapioca flour and coconut flour. Of these options, which do you recommend? And, I promise I am not intending to be difficult or picky – I tried to buy Bob’s All Purpose and it and the teff flour are like $80.00 on Amazon!! Thank you for any feedback! xo

  • Amrit Bhurji says
    April 13, 2020 @ 6:03 am

    These are so so so good! I used applesauce instead of eggs and it required more baking time but boy did they come out fantastic. The whole family was amazed by them thank you for this recipe! Better than brownies with gluten in my opinion 😊

    • Erin replies to Amrit Bhurji
      April 22, 2020 @ 9:58 pm

      Wow! I’m really surprised that that worked. How much applesauce did you use and did you make any other changes? I’d love to try that! Thanks for the tip and your feedback. Sorry for my slow reply!

  • RC
    April 7, 2020 @ 4:34 pm

    These were excellent. I made them without the chocolate chips and they have intense chocolate flavor. I am saving this recipe. I used Bob’s Red Milll 1:1(blue package).

    • Erin replies to RC
      April 7, 2020 @ 7:46 pm

      I’m glad you enjoyed them without the chocolate chips! Thanks for your feedback. :)

  • Amber says
    April 7, 2020 @ 3:22 am

    Leaving this comment for other GF an vegans. I used Bob mills egg replacer and have had great success twice in making these. The batter however does thicken up so I use 1/2 of water to moisten up the mixture. Cook for about 15 minutes. They are definitely a little thicker in consistency but overall great taste!

    • Erin replies to Amber
      April 7, 2020 @ 4:09 pm

      Really?! Wow! So you made the eggs as directed (adding the water) and then you added an additional 1/2 cup water? I’ve made these brownies with that egg replacer and they were soupy, without the additional water, so I’m totally intrigued. Thanks for sharing your tip! I’m glad they worked out well for you. :)

  • Grace says
    April 7, 2020 @ 2:27 am

    Hey there! Thanks for the recipe— these are amazing!! I was wondering though, do you think these would work with an egg replacement like the chia egg?

    thank you!!:)

    • Erin replies to Grace
      April 7, 2020 @ 4:09 pm

      I’ve tried but haven’t had good luck with egg replacements in this recipe! I’m sorry. I’ve been trying for years!

  • Caitlin
    April 5, 2020 @ 6:47 am

    I made these exactly per your recipe and they were amazing! Question- can I use baking chocolate squares in place of cocoa powder? I’m trying to use up what we have in the house during the Covid lockdown. I’ve been making your paleo chocolate chip cookies regularly for a while now and these will definitely be added to the rotation too! Thank you!

    • Erin replies to Caitlin
      April 7, 2020 @ 4:28 pm

      I’m glad you enjoyed them! I don’t recommend it (you can read why here) but this tells you how you can make the sub. And I’m glad that two of my recipes are on your rotation now. :D That’s always nice to hear! Thanks for your comment.

  • Braelynn says
    April 2, 2020 @ 6:22 pm

    Is there something I can use to substitute the eggs (allergy)?

    • Erin replies to Braelynn
      April 7, 2020 @ 4:03 pm

      I’m sorry for just now seeing your comment! I’ve tried making these with egg subs but haven’t been successful. Sorry about that!

  • Aaron says
    March 31, 2020 @ 6:10 pm

    How long will this last in the fridge? I did reduce the sugar to 200 g and the brownies were not fudgey.

    • Erin replies to Aaron
      April 1, 2020 @ 1:09 pm

      I’d say about 5-7 days. And yeah, I don’t see how they can possibly be fudgy with just 1 cup of sugar. Maybe the commenter who said they were has a different definition of fudgy? I really recommend making them as written or 1 1/4 cups sugar if one really has to reduce the sugar!

  • Ruth-Anne
    March 28, 2020 @ 5:26 pm

    WOW these brownies are delicious! Very rich and decadent! I used Buckwheat flour. I used butter and I backed the sugar to 1 cup.

    Thank you for developing this recipe for us! I have celiac disease and I am so tired of paying for mediocre premade products and mixes. I am now baking my own bread too.

    Baking my own gluten free yummy stuff rocks!

    Thank you again!

    • Erin replies to Ruth-Anne
      March 30, 2020 @ 8:18 am

      You’re welcome! I’m so glad that you enjoyed the brownies and that they worked well with your sugar reduction. I really want to try that soon! Thanks again for your comment. :)

  • Keri
    March 25, 2020 @ 12:48 am

    These were the best GF brownies ever!!! I used half almond flour and half white rice flour based on the measuring amount called for in the recipe (because that’s what I had in hand), and baked them for about 25 min and they turned out AWESOME! My son who has celiac absolutely loved them. I highly recommend this recipe to All.

    • Erin replies to Keri
      March 25, 2020 @ 4:23 pm

      I’m so glad that you enjoyed them! Thanks for sharing your version. :) I’m surprised but very happy that they worked out well with that sub. Thanks again!

  • maureen
    March 19, 2020 @ 9:58 pm

    Awesome fudge brownies, I will make again.

    • Erin replies to maureen
      March 25, 2020 @ 4:43 pm

      I’m happy to hear that! Thanks for your feedback and sorry for just now seeing it.

  • Elizabeth says
    March 18, 2020 @ 9:54 pm

    I’ve scoured the net for GF brownie recipes and this one looks amazing…can’t wait to try! I was wondering though if cutting the sugar by half or even to a cup would throw off the balance and consistency?

    • Erin replies to Elizabeth
      March 19, 2020 @ 3:59 am

      Please don’t halve the sugar. ;) Like I said in the post, they’ll come out cakey if you reduce the sugar. They won’t be brownies if you reduce it by half and probably wouldn’t work out at all. Sugar is a binder and makes stuff fudgy. 1 cup might work but I think they’ll be very cake-like. I recommmend doing 1 1/4 cups and reducing by 1/4 cup each time until you’ve reached the limit! If you try it, I’d love to hear how it goes. :)

      • Elizabeth
        replies to Erin
        March 19, 2020 @ 8:36 pm

        Hi Erin, I did reduce the sugar to about 1 cup and used almond flour (1 & 1/3 cups)…while the flavor to me was amazing, the consistency was a bit crumbly. I will make again with regular gf flour and trying your suggestion of starting at 1 & 1/4 cups sugar and see how that goes. While I like less sugar, my husband would prefer it to be sweeter;)

        • Erin replies to Elizabeth
          March 30, 2020 @ 8:36 am

          Sorry again for the slow reply! Things have been chaotic here. And darn. Too bad about the crumbliness! I figured that would happen but what’s weird is the other commenter saying she used 1 cup of sugar and hers were fudgy. I don’t understand how that’s possible! I definitely have to try it. Thanks for coming back to let me know how it worked out!

    • Ruth-Anne
      replies to Elizabeth
      March 28, 2020 @ 5:30 pm

      I reduced the sugar to 1 cup and they are very rich and decadent! Not cake like at all….brownie all the way!

      • Erin replies to Ruth-Anne
        March 30, 2020 @ 8:17 am

        Really?! I am shocked. :D I need to try it, too! Thanks for letting us know.

  • Michelle Yoder says
    March 16, 2020 @ 5:14 am

    They are wonderful! Used Bob’s red mill 1:1!

    • Erin replies to Michelle Yoder
      March 30, 2020 @ 8:32 am

      Yay! Glad to hear that! Thanks for your feedback. :) I’m sorry for just now seeing your comment! Things have been chaotic here.

  • Michelle says
    March 15, 2020 @ 7:52 pm

    Do you have any experience using a sugar substitute like Lakanto (monk fruit) or Swerve?

    • Erin replies to Michelle
      April 7, 2020 @ 7:51 pm

      I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. I haven’t tried it in these so I’m really not sure if it’d work. Sorry about that and sorry again for my slow reply!

  • April says
    March 11, 2020 @ 6:25 pm

    Can I use almond flour instead?

    • Erin replies to April
      March 13, 2020 @ 5:52 am

      You can use 1 1/3 cups (133 grams) almond flour in place of the flour. Bake for 23 minutes. The brownies will puff up a little and be just a little jiggly when removing them from the oven. I’d love to hear what you think!

  • Floren says
    March 10, 2020 @ 3:55 pm

    Can i use the regular gluten free all purpose flour ?

    • Erin replies to Floren
      March 11, 2020 @ 11:11 am

      Do you mean the red bag from Bob’s Red Mill? I haven’t tried it and would really recommend the one listed in the recipe. :)

  • Johnna Jones says
    March 5, 2020 @ 3:38 am

    My cousin is also allergic to coconut oil and so I substituted that for Olive oil and they still turned out well, they taste and look great!

    • Erin replies to Johnna Jones
      April 7, 2020 @ 8:00 pm

      I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. And wow, really?! I didn’t think that’d work! That’s great to know. Thanks for the tip!

  • Genoa says
    March 1, 2020 @ 3:32 am

    I have made these twice now using Bob’s one to one all purpose gluten free flour and they are really amazing. Recipe has been printed and saved to my family recipe book.

    • Erin replies to Genoa
      March 4, 2020 @ 1:27 pm

      I’m happy to hear that it’s been added to your family recipe book! What an honor. :D Thanks a bunch for your comment!

  • Jerri says
    March 1, 2020 @ 1:50 am

    Absolutely love these brownies! They come out perfect every time! Do you have the nutritional information on these?

    • Erin replies to Jerri
      March 4, 2020 @ 1:35 pm

      I’m so happy you liked them! :) I don’t have the calories but you could use this recipe analyzer for the nutritional profile. Thanks for your comment!


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